Description
This Quick & Easy Blackened Shrimp recipe delivers a flavorful, spicy seafood dish in just 15 minutes. Perfectly seasoned with a bold blend of Cajun spices and cooked in a hot skillet for a deliciously charred exterior and juicy center. Serve it with a tangy remoulade sauce for an irresistible appetizer or main course that’s sure to impress.
Ingredients
Scale
Shrimp
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- Salt, to taste
- Cayenne pepper, to taste
- Cumin, to taste
- Thyme, to taste
- Black pepper, to taste
- Onion powder, to taste
- 1-2 tablespoons olive oil
Optional Remoulade Sauce
- Mayonnaise
- Whole grain mustard
- Capers
- Horseradish
Instructions
- Prepare the spice mix and coat shrimp: In a mixing bowl, combine minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder. Add the peeled and deveined shrimp to the bowl and toss thoroughly until every shrimp is evenly coated with the spice blend.
- Heat the skillet and cook shrimp: Place a skillet over medium-high heat and add olive oil. Once the oil is hot and shimmering, add the seasoned shrimp in a single layer to avoid overcrowding. Cook the shrimp for about 2 to 3 minutes on one side until they begin to char and turn pink, then flip and cook the other side similarly. The shrimp should be fully cooked, slightly crispy on the edges, and opaque inside.
- Serve with dipping sauce: Remove the shrimp from the skillet immediately and serve hot. Optionally, prepare and serve with remoulade sauce made from mayonnaise, whole grain mustard, capers, and horseradish for added creaminess and tang.
Notes
- Be careful not to overcrowd the skillet to ensure even cooking and proper blackening.
- Adjust the amount of cayenne pepper according to your preferred spice level.
- Use fresh shrimp for best flavor and texture; thawed frozen shrimp can be used as well.
- Remoulade sauce is optional but adds a nice contrast to the spicy shrimp.
- Serve immediately for the best taste and texture as shrimp tend to overcook and become rubbery if left sitting.
